1 c. shortening
2 1/4 c. sugar
2 tsp. vanilla
1 tbsp. lemon juice
1 tsp. grated lemon peel
6 eggs, separated
3 c. sifted flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 c. buttermilk
Lemon-Butter-Egg Sauce (recipe follows)

Beat together shortening and 1 1/2 cups sugar. Blend in vanilla, lemon juice and peel. Add egg yolks, one at a time, blending just until smooth after each addition.

Sift together flour, baking powder, baking soda and salt. Add alternately with buttermilk to first mixture, blending until smooth.

Beat egg whites until frothy, then gradually beat in remaining 3/4 cup sugar until egg whites stand in stiff peaks. Fold into batter.

Spoon batter into 10-inch tube pan that has been greased and dusted with fine bread crumbs. Bake at 350 degrees for 1 hour and 15 minutes, or until cake tests done. Cool on rack. Makes 16 servings.

LEMON-BUTTER-EGG SAUCE:

In a small saucepan, combine 1/2 cup butter, 1 cup sugar, 1/4 cup water, 1 well-beaten egg and 3 tablespoons lemon juice. Cook over medium heat, stirring constantly, just until mixture comes to a boil. Makes about 1 1/2 cups.